Prep Time:
15 minutes
Cook Time:
3 hours 30 minutes
Total Time:
3 hours 45 minutes
Dry Creek Vineyard Wine Pairing:
Meritage
Ingredients
For Don’s sauce
- 1 cup organic ketchup
- 1 tbsp ground garlic
- 1 tbsp creamed horseradish
- ¼ cup brown sugar
- 1 tbsp Worcestershire sauce
- 2 tbsp K&D Mercantile Balsamic Vinegar
- 2 cups beef stock, preferably roasted beef stock
- Salt, to taste
For the ribs
- 2 lb beef short ribs
- 3½ tbsp K&D Mercantile Adobo Rub
- 2 tbsp K&D Mercantile Estate Olive Oil
- Chopped parsley, for garnish
Method
Preheat oven to 320°F. Add all ingredients for the sauce to a blender, and blend until combined. Set aside. Massage the Adobo
Rub into the ribs, coating all sides and shaking off the excess.
Heat olive oil in an oven-safe pot over high heat. Lightly sear the meat side of the short rib, about 3 minutes. Add the sauce, then cover the pot with the lid or foil. Place in oven for about 3 hours or until meat is desired tenderness. Then, spoon sauce over ribs and bake uncovered for an additional 30 minutes to caramelize. Best served alongside polenta, with extra sauce and parsley over the top.
Serves 2.